Mary & Martha's Kitchen Recipe

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Court Bouillon - Master Chefs Recipe 2 1/2 c Water, cold 1 md Onion, sliced 1 ea Carrot, sliced 1 ea Celery, stalk, sliced 1 ea Leek, (white part only), -- trimmed and sliced (opt) 3 ea Fennel, stalks, (opt) 1 ea Thyme, sprig, fresh, OR 1 pn Thyme, dried Dill 1/2 ts Salt 4 ea Peppercorns, white For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil. Cover and simmer for 25 minutes. Strain, and reserve the liquid. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

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<h1>Court Bouillon - Master Chefs</h1> <h2>Recipe</h2><p> <P>2 1/2 c Water, cold <P>1 md Onion, sliced <P>1 ea Carrot, sliced <P>1 ea Celery, stalk, sliced <P>1 ea Leek, (white part only), <P>-- trimmed and sliced (opt) 3 ea Fennel, stalks, (opt) <P>1 ea Thyme, sprig, fresh, OR <P>1 pn Thyme, dried <P>Dill 1/2 ts Salt <P>4 ea Peppercorns, white <P>For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil. Cover and simmer for 25 minutes. Strain, and reserve the liquid. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin <div><a href='http://www.maryandmarthaskitchen.com/Court_Bouillon_-_Master_Chefs/11988/' title='Court Bouillon - Master Chefs Recipe'>Court Bouillon - Master Chefs Recipe</a></div>

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